8ounces (226 grams or 3 cups)gruyere cheeseshredded
1tablespoonchivesminced, plus more to garnish (optional)
3/4teaspoons (4 1/2 grams)kosher salt
2cups (500 milliliters)half and half
Cook the Bacon
Preheat your oven to 375°F (190°C).Place the chopped bacon into a cold skillet. Turn the heat to medium-high and slowly brown the bacon for 13-15 minutes, using a spoon or spatula to break the bacon apart, so it cooks evenly.
Once the bacon is browned and crisp, use a slotted spoon to remove it from the pan to a paper towel-lined dish. Allow the paper towels to soak up any excess grease.Set the bacon aside while you assemble the rest of the Quiche.
Assemble the Pie Shell
Once the bacon is cool to the touch, sprinkle it evenly in the bottom of the baked pie shell.Cover the bacon with the shredded gruyere.
Mix the Quiche Custard
Combine the egg yolks, chives, half-and-half, salt, pepper, and nutmeg together in a mixing bowl using a whisk. Whisk the mixture for one full minute until it is light and frothy.
Carefully and slowly, pour the egg mixture into the pie shell. If the mixture is starts to overflow the tart pan, stop pouring and shimmy the pan a little. Once all of the egg mixture is poured, carrrrrrrrefully slide the pan into the oven. Putting the pan onto a thin sheet pan before pouring the egg mixture in will help you transfer the pan to the oven easier. This is also a good idea if your pan is super shallow. It'll help catch any spills should the custard overflow the pan while baking.
Bake the Quiche Lorraine
Bake the quiche Lorraine in the preheated oven for 30 minutes or until the center is set. The internal temperature should be between 170°-180°F (76-82°C). When fully baked, the quiche will be firm but not cracked. If it's still jiggly when you tap it, bake it for another 5 minutes. Check for doneness every 5 minutes until it's set.
Remove the Quiche from the oven once it is baked. The Quiche should be lightly browned on the surface, and the crust should be golden brown.
Allow the Quiche to cool slightly or completely, depending on your eating preferences.Serve with fresh fruit or a side salad.
*see post for blind baking instructions
Swaps and Subs:
Half and Half Subs:
mix 1 cup (250 milliliters) heavy cream with 1 cup (250 milliliters) whole milk
use 2 cups (500 milliliters) of heavy cream
replace the half-and-half with whole milk
use 2 cups (500 milliliters) of evaporated milk instead of half-and-half
chopped speck (no need to cook it if it's cured)
cooked, diced ham
cooked, diced turkey
Cheese Subs (shred all):
any smoked variety of the above or smoked gruyere
Swaps for Fresh Chives (use fresh herbs):
For a lighter quiche, replace 3 of the egg yolks with 2 whole eggs or substitute the half-and-half for whole milk.
Tips and Storage Instructions:
If you think you can slide the tart pan into the oven on its own, don't forget that the pan has a false bottom. Don't push up into the center of the pan like you would a cake pan. Instead, grip it from the bottom sides, not from the bottom middle.
Wrap leftover Quiche and refrigerate it for 3 days. Then, when you're ready to eat it, you can reheat it in a 350°F (177°C) oven or in a microwave until warmed through or eat it cold, straight from the fridge.
To freeze quiche Lorraine:
Wrap it the cool quiche well in foil or plastic film.
Store it in the freezer for 2 months.
Thaw the quiche in the fridge overnight or reheat it from frozen in a preheated 350°F (177°C) oven.